Indian Recipes Cuisines

250 gms - Chole (Chick Peas or Garbanzo Beans)

1 teabag - this is used to give the black colour

OR

1 - Amla (If you can find it then use it instead of tea bag, this has great nutrients and will give the dark colour as well)

4 to 6 Pieces - Kali Ilaichi

1 tsp - Black Salt (use as desired or mix half of white salt and half of black salt)

3 to 4 - Green Chillies finely chopped

2 to 3 - Tomatoes finely chopped

1 piece - Ginger finely chopped

2 to 3 tsp - Green Corriander finely chopped

1 - Onion finely chopped

1/2 tsp - Mangopowder (aamchur)

1 tb sp - Garam Masala

2 tsp - dry Coriander Powder

100 gms - Ghee

2 pieces - Bay Leaves

Red Chillies to taste

Salt to taste

While Preparing the dry masala which consists of the following ingredients. Roast them till they start getting burnt and turn black.
For Dry Spices ( Masala):
1/2 tsp - Garam Masala

6 pieces - Clove

1 piece - Cinnammon

1 tsp - Black Pepper

1 tsp - Jeera

1 tsp - Coriander seeds

2 tsp - Anardana

Instructions:

1. Soak Chole (Chickpeas) in water to soak overnight.

2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag, sal and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK . If you overcook Chole it will end up like a starchy paste.

3. After cooking discard the teabag.

4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.

5. In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.

6. Add Garam Masala and tomatoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.

7. Add the dry Masala which you have already roasted on a pan.

8. Add Amchur, Black Salt( if using) and ginger. ( add it late to keep the flavour)

9. Add water in which you boiled the Chole earlier.

10. Let it bring to a boil and then let it simmer for 10 minutes.

11. Add the 2 tsp dry Coriander Powder.

12. If the curry looks too thick then add some water.

13. Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.

14. Garnish it with chopped coriander, chopped green chillies and onion rings.

15. Red onions soaked in vinegar are an excellent accompaniment with Chole.
Add some ghee.
Serve it with Naan, Puri, Rice or Roti